Pumpkin Bread (Egg-Less)

• 1 cup White Whole Wheat Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1 cup NuNaturals Presweet Tagatose Or 3/4 Cup Sugar
• 1 cup Pumpkin (Not Pie Filling)
• 1/2 cups Unsweetened Applesauce
• 1/4 cups Greek Yogurt, Plain
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Butter Infused Olive Oil (or Oil Of Your Choice)
• 1 teaspoon Cinnamon
• 1/8 teaspoons Ground Cloves
• 1/4 teaspoons Pumpkin Spice

1. Preheat oven to 350u0b0F. Spray 1 loaf pan or 3 mini loaf pans with cooking spray; set aside.
2. In a large bowl, add flour, baking soda, and salt; mix and set aside.
3. In a bowl, add sugar, pumpkin, applesauce, yogurt, vanilla extract and butter-infused olive oil. Whisk until combined. Add cinnamon, ground cloves and pumpkin spice; mix well.
4. Slowly add flour mixture to the pumpkin mixture and fold together until combined. Do not over-mix. Evenly divide batter into prepared mini loaf pans or pour into a large loaf pan.
5. Bake mini loaves for 30-35 minutes or bake large loaf for 50-60 minutes. Insert a toothpick into center of bread; if it comes out clean, bread is done. If the edges start to turn brown before bread is done, just lightly wrap a piece of aluminum foil around the edges.
6. Let the bread cool for 5 minutes, then take bread out and let cool on a cooling rack.

flour, baking soda, salt, nunaturals, pumpkin, unsweetened applesauce, ubc, vanilla, butter, cinnamon, ground cloves, ubc

Taken from tastykitchen.com/recipes/breads/pumpkin-bread-egg-less/ (may not work)